CHARD ROLLS WITH RICE, SEAWEED, VEGETABLES AND CURRY MAYONNAISE

Ingredients

6 large chard leaves without the stalk
180 g rice
2 cloves garlic
3 carrots
1 zucchini
½ onion
10 g dried seaweed salad
10 g soybeans
30 ml white wine
Olive oil
Salt and pepper to taste
50 g mayonnaise
3 g curry
1 tsp chopped fresh parsley

Prepared by

1. Cook the rice with 2 cloves of garlic in 360 ml of water.
2. Chop the seaweed salad using a food processor.
3. Sauté the chopped carrot, chopped zucchini, chopped scallion, and seaweed salad together with the white wine.
4. Combine with the rice, add salt and pepper, and sauté together with the soy sauce.
5. Boil the chard leaves for 3 minutes in boiling water, and after 3 minutes, place the leaf in ice water to stop the cooking process.
6. Take the leaf and fill it with the rice, vegetable, and seaweed filling, and roll it up.
7. Mix the mayonnaise with the curry and parsley.